Tomato and Beet Salad
Description
Simple, quick, very pretty, very tasty. From ‘my files’, something I tore out of Everyday Food Magazine. The magazine no longer exists, but it still shows up online under Martha Stewart. This is a lovely salad for anytime and is especially fast to put together if you buy your beets already cooked and vacuum packed – enjoy!
Ingredients
1 lb. small beets – scrubbed, roasted until tender, cooled, skins rubbed off, and sliced
2 lbs. tomatoes – preferably heirloom and different colors, sliced
1 pint cherry tomatoes, preferably different colors, halved
1/4 c. EACH crumbled feta, chopped fresh cilantro (or any other herbs) AND good olive oil
salt and freshly ground pepper to taste – balsamic reduction is also a lovely addition
Instructions
On a large serving platter, lay out the beet slices and all of the prepared tomatoes. Top with the feta, cilantro and olive oil and then sprinkle with salt and a good grinding of pepper. It’s really beautiful and super delicious so matter how you put it together!
